Combine the squash, onions, egg, salt & pepper in a big bowl. Add in the meal, then the flour stirring just enough to mix well. Using a cast iron skillet, add about 1/2 inch oil heated to medium high. Drop by tablespoonful and cook to brown side one really nice. Flip and brown side two. Drain on paper towels. Best when eaten hot!

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The batter will seem a little thin, but not to worry. They set up nicely and 'rise' due to the SR cornmeal. This recipe is to me in that I've never made squash patties with raw squash and onions. The Cornmeal/flour ratio is mine. Originally it was all flour, but you know us Southern, Country folks gotta have our corn meal.

Hmmm, my take on Uncle Bob's recipe is that he is using yellow summer squash family eg pattypans, yellow crook neck or even zucchini, what you call courgettes. I hope this gets clarified as I want to try this.

Everyone is right!! Hard winter squash do benefit from cooking first Creative. The recipe I posted uses the early summer yellow crook neck or straight neck variety. I suppose zucchinni or 'paty pan' would work too. but I've not tried them.

Miss Katie. Yours are just starting...mine are winding down. Planted on Good Friday...they struggled with copious amounts of rain...now HOT!!! weather. I see maybe one more mess and they will be history. Made all we wanted to eat and give away. Didn't need any for the freezer, so the little brown-girl just wanted some fresh to eat. Bless her heart...she loves them fresh almost as much as sweet potatoes in the fall.

__________________There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Uncle Bob - from one southern to another - squash is one of the main food groups - bacon is the other. If your squash is like mine, once it's starts producing - it is a massive amount. a couple of years back we started canning yellow squash. Put as much as you can pack into a quart jar and then 1/2 tsp salt and about 1/2 cup of water. Process in a pressure canner for 20 minutes. I told you all of this to let you know that these canned squash makes a pretty good croquette come February.

Squash CroquettesUncle Bob[CENTER]
[B]SQUASH CROQUETTES
[/B][LEFT][B]
2 Cups of yellow squash finely chopped. Emphasis on finely.
1 Cup of onion finely diced. Vidalia onion would work nicely.
1 Egg beaten.
1 teaspoon Salt.
1 teaspoon pepper.
1/2 Cup SR Cornmeal
1/4 Cup AP flour.
Combine the squash, onions, egg, salt & pepper in a big bowl. Add in the meal, then the flour stirring just enough to mix well. Using a cast iron skillet, add about 1/2 inch oil heated to medium high. Drop by tablespoonful and cook to brown side one really nice. Flip and brown side two. Drain on paper towels. Best when eaten hot! [/B]
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[B]The batter will seem a little thin, but not to worry. They set up nicely and 'rise' due to the SR cornmeal. This recipe is to me in that I've never made squash patties with raw squash and onions. The Cornmeal/flour ratio is mine. Originally it was all flour, but you know us Southern, Country folks gotta have our corn meal. :smile:[/B]
[B]Enjoy!![/B]
[/LEFT]
[/CENTER]3 stars
1 reviews